Mushroom biryani is the classic vegetarian version of biryani with meaty mushrooms, tender fluffy rice and flavorful spices. I share two delectable mushroom biryani recipes from the South Indian cuisine. These recipes requires only one pot and are made in less than forty five minutes!
You can garnish any of the biryanis with mint or coriander leaves. If you do not like raita or yogurt, pair with a few lemon wedges and a fresh Vegetable Salad and a roasted or fried papadums.
Both the biryanis have a lot of spices and are really flavorful, so I would recommend serving them without any curry or gravy. You can also enjoy the biryani as it without any sides.
Storage and Leftovers
Any leftovers can be stored in the refrigerator for 1 day. Keep the biryani in a covered container.
While reheating, either sauté until warm or hot in a skillet or steam for 5 minutes in a pot or an Instant Pot.
Rice: This biryani tastes good with both basmati rice and seeraga samba rice. If you do not have either of these rice varieties, then make mushroom biryani with any non-sticky variety of short-grained or medium-sized rice.
Spices: For the best flavor and taste, I would suggest to use all spices. But due to non availability, skip kapok buds, star anise, stone flower and mace.
Vegan options: Use vegan yogurt in place of dairy yogurt or skip the curd (yogurt) altogether. If skipping yogurt, then add 1 teaspoon lemon juice to the rice after adding water. Use a neutral oil in place of ghee.
Mushrooms: Cremini mushrooms and shiitake mushrooms also taste great in this recipe. You can include a combination of various varieties of edible fresh mushrooms.
Herbs: Both recipes have mint and coriander leaves (cilantro). If you do not have fresh mint leaves, use dried mint instead. For 1 tablespoon of chopped mint, use 1 teaspoon dried mint. Omit coriander leaves if you do not have these or swap with fresh parsley. Skip curry leaves if you do not have them. In all these cases the flavor will be different.
Note that the approximate nutrition info is for the spicy mushroom biryani.
Water quantity: Depending on the quality, age of rice and the water content in coconut milk, the amount of water will vary. Usually for 1 cup of basmati rice, 2 cups of liquids work well when cooking in a pan or pot.
Rinsing rice: Do rinse the rice grains well so that the water is clear of starch. This will help in making the cooked rice grains non-sticky.
Alternative Cooking methods
You can easily make this dish in a stove-top pressure cooker or in the Instant Pot. Vary the quantity of water and time as required with the kind of rice you are using.
Instant Pot Method: For Instant pot, follow the sautéing instructions in the steel insert of your IP using the sauté function. Add 1 cup of coconut milk and ½ cup of water. Season with salt. Combine well. Seal tightly with the IP lid and position the valve to sealing position. Pressure cook on high pressure for 5 minutes. When you hear the beep sound after the pressure cooking is complete, wait for 8 to 10 minutes and then do a quick pressure release.
Cooking in Stove-top Pressure Cooker: Follow the sautéing instructions in a 2 litre pressure cooker. Add 1 cup coconut milk, ½ to ¾ cup water and season with salt. Pressure cook on medium to medium-high heat for 2 to 3 whistles or 8 to 9 minutes. When the pressure falls naturally in the cooker, open the lid. Fluff and serve.